Title: Chicken Liver Marsala (Ny Times Cook Book)
Categories: Italian, Chicken
Yield: 1 Servings

1/4 c Butter
1/2 ts Salt
1/4 ts Pepper
1/2 ts Sage
2 Slices prosciutto, diced
8 Bread triangles, sauteed
1/4 c Marsala
1 tb Butter

Cut livers in half, simmer in melted butter together with seasonings and
prosciutto for 5 mins. Remove livers, place them on sauteed bread
triangles. Add wine to pan gravy, cook 3 mins. Add remaining butter, mix
well, pour over the livers. 4 servings.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini